Veggie Calzones

veggie calzones Lunch Italian
Veggie Calzones
  • Prep 30 min
  • Total 50 min
  • Servings 8

This hearty make-ahead dish can go from the freezer to the table in no time, so be sure to make a double batch to have on hand for quick meals and snacks. MORE+ LESS-

Bree Hester
Updated September 6, 2011



lb homemade pizza dough or store-bought dough for 3 pizzas


tablespoons olive oil
small onion, finely chopped
small red bell pepper, finely chopped
small zucchini, thinly sliced
package (8 oz) sliced fresh mushrooms (about 3 cups)
cups fresh spinach leaves
cloves garlic, finely chopped
cup basil pesto
cups shredded Gouda cheese (8 oz)


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  • 1
    Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
  • 2
    To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion, bell pepper, zucchini and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Stir in garlic; cook 1 minute longer. Remove from heat; set aside to cool slightly.
  • 3
    To make each calzone, spread 2 tablespoons pesto on dough round. Top with filling. Sprinkle with 1/4 cup Gouda cheese. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
  • 4
    Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

  • To prepare for the freezer, let the calzones cool completely. Wrap individually in foil. Place in a resealable freezer plastic bag and label. To reheat, bake in a 300°F oven until thoroughly heated.
  • You can add any filling you want to a calzone. Use whatever leftovers you have to make a filling.
  • Calzones are perfect for lunch boxes. They travel very well in a lunch bag with an ice pack to keep them food safe.

No nutrition information available for this recipe

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